Quinoa Apricot & Arugula Salad

For the salad:

• 1 cup cooked quinoa
• 1 cup chickpeas, drained, rinsed
• a few big handfuls of arugula
• 1 small California Avocado, cubed
• 1/4 cup dried apricots
• 1/4 cup chopped, toasted California Almonds
• 1/4 cup chopped chives

For the dressing:

• 1/4 cup California Olive Ranch extra virgin olive oil
• 2 cloves of garlic, minced
• juice of 1 medium lemon
• 1-2 teaspoons honey or agave syrup
• 2 teaspoons cumin
• salt & pepper